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Lime & Peanut Coleslaw

Raw cabbage salad, known as coleslaw, is like an American institution. Here it has peanuts and cilantro for a really tasty late summer side salad. Make sure you have a nice fresh head of cabbage for the best flavor, use within a few days of buying, as old cabbage gets stronger. Leave out the jalapeno if you like it milder. Can be multiplied as many times as needed for a potluck.

Serves 4.

1 1/2 cups unsalted raw peanuts

1/2 of a medium-large head green cabbage

1 basket of grape tomatoes or cherry tomatoes, washed and quartered

1 jalapeno chile, seeded and diced

3/4 cup cilantro leaves, finely chopped

Lime Dressing

1/4 cup freshly squeezed lime juice

3 tablespoons olive oil

1/4 teaspoon fine-grain sea salt, or to taste

In a skillet, roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here for the tastiest coleslaw is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Combine the cabbage, tomatoes, jalapeno, and cilantro in a serving bowl.

In a separate small bowl combine the lime juice, olive oil, salt. Pour over the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too early and they will lose some of their crunch). Taste and adjust the flavor with more salt if needed. Serve chilled.